Patricia shows you how to make a delicious Persian chicken with apricots and almonds, perfect served with couscous, a Greek salad and some pitta or flat-breads. She pairs it with The Swan, written by Camille Saint-Saëns Ingredients 600ml/1 pint chicken stock (or veg stock) 10-12 strands saffron 1 very large onion 25g/1oz butter 1 […]